1 cup (250 ml) apple juice

¼ cup (35 g) powdered gelatin (about 5 packets)

2 cups (420 g) sugar

¼ cup (60 ml) lemon juice

¼ tsp ground cinnamon

Butter an 8-inch (20 cm) square baking pan or two 9 x 5-inch (23 x 13 cm) loaf pans.

In a bowl, sprinkle the gelatin over half of the apple juice (½ cup/125 ml) and stir with a fork. Let bloom for 5 minutes.

In a small saucepan, bring the remaining apple juice (½ cup/125 ml), the sugar, lemon juice and cinnamon to a boil. Simmer while stirring for about 2 minutes or until the sugar has completely dissolved. Add the gelatin and continue cooking over low heat, stirring with a whisk until the gelatin has completely dissolved. Skim at this stage if desired. Pour into the prepared pan. Let rest at room temperature for about 8 hours until set.

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